My favorite thing about lasagna with ricotta cheese is the creamy filling tucked between the pasta and rich meat sauce. Lasagna is one of my favorite Italian dishes, and this classic version brings together tender noodles, marinara, ricotta, and gooey mozzarella.

I’ve shared many versions on this blog, including my Crockpot Lasagna Soup, which is both cozy and comforting. Here, the same kind of hearty flavor becomes a baked dish with distinct layers and a golden cheese topping.

This recipe is incredibly rich and satisfying, yet simple to prepare. The key is to set aside the cheese portions before assembling, use all twelve noodles, and let the lasagna rest before slicing. A crisp green salad or warm garlic bread makes a lovely side.

Why This Dish Is Great

• Ricotta adds a creamy, smooth texture that balances the rich meat sauce and layers of pasta. It spreads easily when stirred with the egg.
• A jar of marinara gives the sauce a useful head start, while diced tomatoes add small pieces of tomato and extra moisture.
• Mozzarella melts into the filling and across the top, while Parmesan adds a sharper, savory finish without needing a long cheese list.
• Four noodle layers use the whole measured amount. Dividing the fillings first keeps the bottom generous without leaving the top short.
• A short rest helps the hot sauce settle, making the lasagna easier to cut and lift from the baking dish.
• Leftover portions are convenient for another meal and can be reheated individually, so you do not need to warm the whole dish again.

What Is the Best Ricotta for Lasagna?

Whole-milk ricotta gives a rich filling, while part-skim ricotta works if that is your preference. Choose plain ricotta with a creamy consistency. Pour off any obvious loose liquid sitting on top before measuring the cup, but do not squeeze the cheese dry. This recipe uses a modest amount spread into three thin filling layers.

Use regular lasagna noodles that need boiling and low-moisture shredded mozzarella. Fresh mozzarella can release more water and is less predictable in this formula. Keep the measured Parmesan divided: one quarter cup goes into the ricotta mixture, and one quarter cup finishes the top. That small detail makes assembly much easier.

Ingredients

• 12 lasagna noodles
• 1 pound ground beef
• 1 jar (24 oz) marinara sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 teaspoons Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Kitchen Equipment You Will Need

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• Large pasta pot
• Colander
• Large skillet
• Cooking spoon
• Medium mixing bowl
• Measuring cups
• Measuring spoons
• Deep 9×13-inch baking dish
• Rimmed baking sheet
• Aluminum foil
• Instant-read thermometer
• Wide serving spatula
• Chef’s knife
• Cutting board
• Can opener
• Shallow storage containers
• Freezer containers
• Oven mitts

How To Make Lasagna with Ricotta Cheese

Step 1

Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil and season it with salt to taste. Cook all 12 regular lasagna noodles according to the package directions for al dente. Drain carefully in a colander and separate the noodles on a clean rimmed baking sheet so they do not stick in a clump. Prepare the sauce while the pasta cooks.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until it reaches 160°F in several places, about 8 to 10 minutes. Drain excess fat. Stir in the marinara sauce, undrained diced tomatoes, and Italian seasoning. Simmer uncovered for about 10 minutes, stirring occasionally, until thick enough to coat a spoon. Season with salt and pepper to taste.

Step 3

Combine the ricotta, egg, and 1/4 cup of the Parmesan in a medium bowl. Stir until evenly mixed. Reserve the other 1/4 cup Parmesan for the top. Divide the ricotta mixture into three roughly equal portions and the 2 cups mozzarella into four 1/2-cup portions.

Step 4

Use a deep 9×13-inch baking dish with a capacity of at least 4 quarts, leaving about 1/2 inch of space below the rim. Spread about 1/2 cup meat sauce on the bottom, then divide the remaining sauce into four equal portions. Arrange 3 noodles over the base sauce. Add one-third of the ricotta mixture, 1/2 cup mozzarella, and one portion of the remaining meat sauce. Repeat this filled layer twice more. Finish with the last 3 noodles, the last sauce portion, the last 1/2 cup mozzarella, and the reserved 1/4 cup Parmesan. All 12 noodles and all the sauce and cheese should be used, with sauce covering the top noodles to the edges.

Step 5

Cover the dish with foil, tenting it slightly above the cheese. Set it on a rimmed baking sheet. Bake for 25 minutes, then carefully remove the foil and bake for about 20 minutes more, until bubbling in the center and browned on top. Check that the center reaches 165°F with an instant-read thermometer. If needed, continue baking until it does, loosely covering again if the cheese is becoming too dark.

Step 6

Rest the baked lasagna for 10 minutes before slicing. Garnish with the optional fresh basil or parsley and lift portions out with a wide spatula. The original yield is four large servings; you can cut smaller pieces if serving several sides.

Plan on about 25 minutes for measuring and assembly, 20 minutes for the beef and sauce with the noodles cooking alongside, 45 minutes in the oven, and a 10-minute rest. The card shows 65 minutes of cooking and 100 minutes total. A chilled lasagna or a cooler oven may need longer to reach 165°F in the center.

Notes

• Boil the lasagna noodles until they are just al dente, or slightly firm. They continue softening in the sauce during baking.
• Separate drained noodles promptly. If a sheet tears, use the pieces together in an inner layer; it does not need to look perfect.
• Simmer the sauce uncovered until spoon-coating. Watery sauce makes loose slices, but cooking it completely dry would leave too little moisture around the noodles.
• Divide the fillings before layering. The ricotta has three portions, the mozzarella has four, and the Parmesan is split equally between filling and topping.
• Use a deep dish and check its stated capacity. A shallow pan filled right to the rim can spill hot sauce in the oven.
• Keep the foil slightly above the mozzarella so you do not pull away the topping when uncovering. Open it carefully because steam will escape.
• Allow the full resting time before cutting. The lasagna will still be warm, but the layers will have a better chance of holding together.

Ingredients You Can Add

• Fresh basil: Tear a little over the finished dish to add a bright aroma without burying the cheese flavor.
• Fresh parsley: Use the optional chopped garnish for a fresh finish and a little color on each slice.
• Garlic: Mince a clove and cook it briefly with the browned beef before adding the tomatoes.
• Mushrooms: Chop and sauté them until their released moisture cooks away, then stir them into the meat sauce.
• Spinach: Cook it separately in the skillet and drain well before adding a small amount to the ricotta filling.
• Red pepper flakes: Stir a small pinch into the sauce for gentle heat. Let the sauce simmer before deciding whether it needs more.

What To Serve With Lasagna

A simple green salad with a light vinaigrette balances the richness of the lasagna and adds freshness to the plate. My Tomato Cucumber Salad is another crisp option when you want something cool beside the hot cheese.

If you prefer something warm, garlic bread with a crispy crust is a classic choice that soaks up the sauce beautifully. A small portion is enough alongside the pasta, especially when you are serving the original four large portions.

Roasted zucchini, bell peppers, or broccoli add color and a different texture. For another layered dinner idea, my San Giorgio Lasagna gives you a separate recipe to try on a future pasta night.

Variations and Swaps

• Ground turkey: Replace the beef with turkey and cook it to 165°F in the skillet before building the sauce. Keep the final casserole temperature at 165°F too.
• Vegetable filling: Use sautéed mushrooms and zucchini instead of meat. Cook off excess water so the vegetable layer does not flood the sauce.
• Part-skim ricotta: Use the same measured amount if you prefer it. The filling may be a little less rich, but the egg still helps it hold together.
• Cottage cheese: A well-drained plain cottage cheese can replace ricotta, though the filling will have a different texture. Keep the amount the same.
• Provolone blend: Replace a small part of the measured mozzarella with shredded provolone for a stronger cheese flavor, keeping the total cheese amount unchanged.
• Herby ricotta: Stir a little finely chopped basil or parsley into the filling rather than using it only on top.
• Spicy sauce: Add a pinch of red pepper flakes to the simmering meat sauce. This is an easy way to add heat without changing the layers.
• Gluten-free noodles: Choose a lasagna product and follow its preparation guidance. Pasta brands vary, so use their directions and check the finished texture instead of assuming identical timing.

Storage

Cut leftovers into portions and place them in shallow containers. Refrigerate within 2 hours of baking, or within 1 hour if the surrounding temperature is above 90°F. Do not wait for the whole deep dish to become cold on the counter. Keep refrigerated portions for 3 to 4 days.

For longer storage, freeze portions in freezer containers for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat covered in an oven-safe dish at 350°F until the center reaches 165°F. The time depends on portion size and starting temperature. Check the middle, not only the bubbling edges, before serving.

FAQ

Can I assemble the lasagna ahead?

Yes. Refrigerate the assembled dish promptly, covered, for up to 24 hours. Follow your baking dish’s directions about moving it from the refrigerator to the oven, and allow extra baking time until the center reaches 165°F.

Do I need to boil the noodles?

For this version, yes. The sauce amount and timing are written for regular noodles cooked al dente. No-boil noodles have different liquid needs, so do not simply replace them without following a recipe designed for that product.

How do I use all twelve noodles?

Make four layers with three noodles each. The first three noodle layers get ricotta, mozzarella, and sauce. The fourth gets the remaining sauce, mozzarella, and the reserved Parmesan.

Why did my lasagna turn out watery?

Common causes are a very loose sauce, wet vegetables, or cutting immediately from the oven. Simmer the sauce until it coats a spoon, drain optional vegetables well, and give the baked dish its 10-minute rest.

Why is the top browning before the middle is hot?

Cover it loosely with foil again and keep baking. The center must reach 165°F even if the cheese already looks golden. This is especially useful for a lasagna that started cold.

Is four servings the only way to portion it?

The original recipe lists four generous servings. Cut smaller squares for a meal with several sides or for lighter appetites. Portion size changes the number you serve, so the card keeps the original yield.

Short Description

Classic lasagna with ground beef, marinara, ricotta, mozzarella, and Parmesan. Four layers use all twelve noodles, and a short rest helps the baked slices hold together.